The protein content of cream is rather moderately high, comparable to other dairy products, but with its share it contributes to covering the daily requirement of the body building material. In addition, the vitamin A it contains contributes to healthy eyes and skin as well as mucous membranes. A good portion of calcium and phosphorus ensures strong bones and beautiful teeth.
A light fruit sorbet or a homemade yoghurt ice cream tastes good with the Cream Caramel. Try our light recipe for mango sorbet with raspberry puree!
For the cream: combine sugar with egg yolks and whisk until frothy. Combine milk with slit vanilla bean and bring to a boil. Gradually add egg mixture, stirring constantly.
For the caramel: combine sugar with water in a small saucepan and simmer until sugar is golden brown. Immediately pour caramelized sugar (up to 3 mm) (approximately 0.1 inch) into lightly oiled ramekins.
Strain milk through a sieve and pour into ramekins. Fill large casserole with about 2 cm (approximately 3/4 inches) of hot water, place ramekins in and bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Remove from oven and let cool. Using a sharp knife, loosen creme from ramekins and invert onto plates. Serve.